Ceylon Black Leaf Tea

Ceylon Tea hails from Sri Lanka, the island once known as Ceylon in the British Empire.

Sri Lanka’s hill country (roughly 1,200 to 2,000m above sea level), and its fertile soil, humid, monsoonal weather and undulating hills offers the ideal geography for cultivating high-quality camellia sinensis (the tea shrub) in abundance. Ceylon Black Leaf Tea has a light mahogany appearance in the cup, a crisp, fruity perfume and well-rounded malty notes on the palette.

Sourced directly from the verdant hill plantations of Sri Lanka, our Ceylon Black Leaf Tea is a premium grade tea known as Orange Pekoe 1 (OP1). The OP1 grade consists of premium grade tea leaves using only the best quality new leaves and buds. Tea plants in every region have their own unique appearance. Ceylon is easily recognised by its wiry, narrow leaves which impart a lighter, golden brew.

The best time to harvest is weather dependent, but Sri Lanka tea can usually be harvested twice annually, in spring and summer. The tea leaves are painstakingly picked by hand (with only the best leaves making the cut), then withered, rolled and dried. This triggers a process of oxidation, lightly fermenting the tea, changing their colour from green to copper-red and imparting the finished product with a robust flavour profile.

It brews into a smooth, medium-bodied, moderately dark liquor with a naturally balanced sweetness and smoky and floral notes. Great as a morning or mid-morning black tea. Its smooth taste and attractive golden colour make it a hugely popular base for iced teas worldwide.

Brewing Instructions: For best results, use fresh, filtered or pure water. Brew 1 teaspoon of tea leaves per cup of water at 95 degrees Celsius for 3-5 minutes. Enjoy with or without milk.

Loose leaf tea.

Organic Ingredients: Ceylon Black tea.

No added sweeteners, preservatives, flavourings, dairy, flour, gluten, nuts, salt, sugar